Not only is my friend Brenda one of the nicest people I know, she also makes the most beautiful food. Take a peek at her Instagram or at her blog, A Farmgirl's Dabbles.
Yesterday, I needed cookies. NEEDED. You know those days? Actually, I feel like that almost every day, but that's beside the point. I remembered Brenda's cookies.
As you might have noticed in the post title, these are not just chocolate chip peanut butter cookies. These are TRIPLE CHOCOLATE peanut butter cookies (with sea salt).
I followed Brenda's recipe exactly, but I wanted to show you the chocolate that I used...the combination was sublime.
- Guittard Milk Chocolate Chips
- Guittard Semisweet Baking Wafers
- Callebaut Dark Callets, Semisweet Chocolate Chips
Hint: before you fold them into the dough, toss them together so that they mix thoroughly in the dough.
This cookie dough? It's dangerous, my friends. Please hide all of your spoons prior to making it. Maybe your forks, too.
The sea salt. Oh my. Don't skip it. It is the je ne sais quoi that takes these cookies from "wow, these are delicious" to "Holy Moly, these are fantastic!"
Bake them up.
I debated whether to take these to the workout studio where I've been going for a few weeks (I know, I know...it's hard to believe) or to send them to work with Mr. E. Well, Mr. E had some pretty strong opinions about that. They're heading to the office with him as I type. Actually, he may be eating a few in the car on the way...he does have a long commute.
Note: my cookies spread a bit more than Brenda's, and I think I know why. I tested out some new cookies sheets yesterday, and I'm almost positive that's the culprit. Never fear, though.They're INCREDIBLE! This recipe is a keeper in the Bake at 350 house!
